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Apple Crisp Cheesecake Bread

Apple Crisp Cheesecake Bread

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Indulge in the cozy flavors of fall with this irresistible Apple Crisp Cheesecake Bread. This delightful treat combines the sweetness of baked apples with a creamy cheesecake filling and a crunchy topping, making it perfect for breakfast, dessert, or an afternoon snack. Each slice offers a wonderful balance of textures and flavors that is sure to please everyone at the table. Whether you’re hosting a gathering or enjoying a quiet evening at home, this apple-infused bread will bring warmth and joy to any occasion.

Ingredients

Scale
  • 1/3 cup all-purpose flour
  • 1/3 cup quick cooking oats
  • 1/3 cup light brown sugar
  • 2 medium apples, peeled and diced
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ cup milk
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • ¾ cup powdered sugar
  • 2 Tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
  2. In a bowl, mix together the topping ingredients: flour, oats, brown sugar, cinnamon, nutmeg, and melted butter until crumbly.
  3. In another bowl, combine diced apples with sugar and cinnamon; set aside.
  4. In a large mixing bowl, whisk together flour, baking powder, and salt.
  5. Cream butter and sugar until fluffy; then add eggs one at a time followed by vanilla extract.
  6. Gradually add milk to the mixture until combined. Fold in dry ingredients and apple pieces gently.
  7. For the cream cheese filling, beat together the cream cheese, sugar, flour, vanilla extract, and egg until smooth.
  8. Layer half of the bread batter in the prepared pan followed by half of the cream cheese filling; repeat layers and top with crumble mixture.
  9. Bake for about an hour or until golden brown and a toothpick comes out clean.

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